Short Ribs with Fleur de Sel

Jun 16, 2010

Taste a skillfully braised short rib — it's ultra-tender, richly beefy meat that gives way to even a plastic fork, and it's hard to believe that it can get any better. Yet the barbecue makes it even more compelling, creating something with the deep, intense beefiness of smoked brisket but also the satisfying chew of a steak. Anyone tempted to pour sauce on this one must first try a slice with just a sprinkling of good salt; it will explode with flavor.

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Yields:
8

Ingredients

Short Ribs with Fleur de Sel

2 rack short ribs

1/4 c. canola oil or vegetable oil

Mustard Moisturizer

1/4 c. prepared yellow mustard

1/4 c. water

1 tbsp. Worcestershire sauce

1 tbsp. apple cider vinegar

Seasoning Blend

1/4 c. garlic salt

3 tbsp. coarsely ground fresh black pepper

2 tbsp. chili powder

1 tbsp. lemon pepper

Wrapping Mixture

1/2 c. light brown sugar

1/2 c. honey

3 tbsp. beef base in paste form

1 tbsp. unsalted butter

Finishing Dressing

1/2 c. Extra virgin olive oil

3 tbsp. flat-leaf parsley

Fleur de sel

Finely ground fresh black pepper

Directions

Preheat an indirect barbecue with a drip pan and hardwood (preferably hickory, oak, or pecan), a ceramic cooker with deflector plate and hardwood (preferably hickory, oak, or pecan), or a charcoal or gas grill with a box or packet of hardwood (preferably hickory, oak, or pecan) to 250°F.

Combine all of the ingredients for the mustard moisturizer and moisten all sides of the roasts. Combine all of the seasoning blend ingredients. Sprinkle the roasts with about half of the seasoning blend, covering all sides evenly. Using your hands or a brush, evenly, but lightly, coat the roasts with canola oil.

Place the roasts in the cooker, bone side down, and cook for 5 hours.

Meanwhile, combine all of the wrapping mixture ingredients.

Remove the racks from the cooker. Lay two sets of double sheets of heavy-duty aluminum foil large enough to wrap the roasts on the work surface, and pour half of the wrapping mixture on each. Top one set of foil with a rack, meat side down, close, and crimp to seal. Wrap with a second sheet of foil. Repeat with the remaining rack and foil. Place the racks back in the cooker, meat side down, and cook for 1 hour.

Remove the racks from the cooker, and increase the temperature to 275°F. Let the racks rest in the foil for 45 minutes.

Remove the racks from the foil over a baking dish or disposable aluminum pan, reserving the cooking liquid. Lightly dust all sides of the racks with the remaining seasoning blend and place, meat side up, in the cooker for 45 minutes.

Meanwhile, strain all of the juices and solids from the pan through a fine, mesh strainer set over a measuring cup. Discard the solids. Allow the fat to come to the top in the measuring cup, pour off, and discard. Pour the remaining liquid back in the pan to keep warm.

Remove the roasts from the cooker, wrap in plastic wrap, and let rest for 30 minutes.

Drizzle the olive oil on the board, add about 2 tablespoons of the defatted liquid, along with the parsley, fleur de sel, and pepper. Unwrap the roast, place on top of the mixture, and slice perpendicular to the bone into 1/4-inch slices. Dredge the slices in the mixture and sprinkle with additional fleur de sel and pepper.

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